I threw this together on Saturday morning and both my fiancee and I couldn't get enough. It was fabulous. The key is to sautee the spinach and the cipollini in a TEASpoon of light whipped butter. It gives the onion and the spinach a buttery taste that is prominent in the omelette. Also, use cipollinis. They are super-sweet. I can't guarantee the awesomeness of any other onion in this omelette as I am obsessed with cipollinis.
Ingredients
3/4 cup boiled spinach, chopped
1 chopped cipollini onion
1 tsp light whipped light butter
1/2 cup of egg beaters (the yolky one)
1 ounce of shredded 2% cheddar
Directions
1. Boil the chopped spinach. Drain.
2. Spray the pan with no-calorie olive oil spray. Add the teaspoon of butter to the heated pan (med.high).
3. Add drained spinach and cipollini to the heated pan. sautee for a few minutes. Set aside on a plate.
4. Clean pan out with a paper towel and re-coat with the olive oil spray.
5. Spray pan. Pour egg beaters into pan. As the eggs begin to harden, add the spinach and the cipollinis to one side of the egg round.
6. Fold egg round. Flip over.
7. Take pan off of heat.
8. Add 1 ounce of cheese (equates to a sprinkle; just enough to coat the top) to the top of the omelette and cover with a lid. Let stand for a few minutes to melt the cheese.
9. Eat Omelette, Be happy!
*** Recipe is for a single serving.***
Nutrition Information:
Amount Per Serving
Calories
241
Calories from Fat
91
% Daily Value*
Total Fat
10.1g
16%
Saturated Fat
5.6g
28%
Cholesterol
35mg
12%
Sodium
776mg
32%
Total Carbohydrates
18.6g
6%
Dietary Fiber
5.1g
20%
Sugars
5.2g
Protein
24.2g
Vitamin A 292%
Vitamin C 36%
Calcium 61%
Iron 28%
